Use of H2O2 as an alternative to chlorine for disinfecting fresh-cut fruits and vegetables
shows promise. Treatments appear to reduce microbial populations on fresh cut products
and extend the shelf life without leaving significant residues or causing loss of quality.
However, more definitive data are required to establish the technical and economic
feasibility of the treatment. In particular, additional research is needed to optimize H2O2
treatments with respect to efficacy in delaying spoilage. The reaction between H2O2 and
erythorbate used to eliminate residual H2O2 indicates a need to investigate the potential
loss of ascorbic acid and other labile nutrients